Easy Grilled Steak and Potato Kabobs

Growing up, our backyard grilling was pretty basic – burgers and hot dogs were the extent of my dad’s BBQ skills. He’d always say “if it ain’t broke, don’t fix it” whenever mom suggested trying something new. Looking back, I can’t help but laugh at how scared we all were to branch out.

That’s why I was so excited when I discovered how easy it is to make these steak and potato kabobs. There’s something about threading chunks of meat and potatoes onto skewers that makes grilling feel less intimidating. Plus, everything cooks evenly when it’s cut into similar-sized pieces – something I wish someone had told my dad back then.

What Kind of Steak Should I Use?

While this recipe calls for ribeye, you’ve actually got several good options when it comes to choosing your steak for kabobs. Ribeye is a great choice since it’s well-marbled and tender, but you could also use sirloin, New York strip, or even tenderloin if you’re feeling fancy. The key is picking a cut that’s nicely marbled with fat, which helps keep the meat juicy while it cooks on the skewer. For kabobs, you’ll want to cut your steak into chunks about 1-1.5 inches in size – any smaller and they might overcook, any larger and they won’t cook evenly with the vegetables. Just make sure to trim off any large pieces of external fat, as these can cause flare-ups on the grill.

Options for Substitutions

This kabob recipe is pretty flexible and you can make several swaps based on what you have available:

• Ribeye steak: While ribeye gives amazing results, you can use other tender cuts like sirloin, New York strip, or even tenderloin. Just avoid tough cuts like chuck or round as they won’t work well for quick-cooking kabobs.
• Baby bella mushrooms: White button mushrooms work just as well, or you could try other veggies like cherry tomatoes or chunks of bell pepper if you’re not a mushroom fan.
• Yukon gold potatoes: Red potatoes are a good swap, but keep the pieces similar in size. Sweet potatoes can work too, though they’ll cook faster than regular potatoes.
• Soy sauce: Tamari makes a great gluten-free option, or coconut aminos work well for a soy-free alternative. If using coconut aminos, you might want to add a pinch of salt since it’s less salty than soy sauce.
• White vinegar: Apple cider vinegar or rice vinegar can step in here – they’ll both add that needed tang to the marinade.
• Vegetable oil: Any neutral oil works fine – canola, grapeseed, or even light olive oil are good options.

Watch Out for These Mistakes While Grilling

The biggest mistake when making kabobs is cutting your steak and potatoes in different sizes – for even cooking, make sure all pieces are cut into consistent 1-1/2 inch cubes. A common error is not pre-cooking the potatoes, which take much longer to cook than steak – par-boil them for 5-7 minutes until just tender before skewering to ensure everything finishes cooking at the same time. To prevent your kabobs from sticking and tearing, avoid the temptation to constantly flip them – instead, oil your grill grates well and only turn the skewers once when the meat releases easily, usually after 4-5 minutes per side. For the juiciest results, let your kabobs rest for 5 minutes after grilling, and if using wooden skewers, don’t forget to soak them in water for at least 30 minutes before grilling to prevent burning.

What to Serve With Steak Kabobs?

These savory steak and potato kabobs are pretty filling on their own, but a few simple sides can really round out the meal. A fresh green salad with cherry tomatoes and cucumber makes a nice light accompaniment to balance out the richness of the meat. If you want to add more veggies, try some grilled corn on the cob – it’s perfect for summer cookouts and uses the grill that’s already hot from the kabobs. For a little extra flavor, you could whip up an easy garlic butter sauce to brush over both the kabobs and corn, or serve some warm pita bread on the side to soak up all those tasty meat juices.

Storage Instructions

Keep Fresh: Got leftover kabobs? Place them in an airtight container and pop them in the fridge for up to 3 days. I recommend keeping the meat and veggies assembled on the skewers – it makes reheating much easier and helps everything stay together nicely.

Prep Ahead: You can prep these kabobs up to 24 hours in advance! Thread everything onto the skewers and store them covered in the fridge. The marinade can also be made ahead and stored separately in the fridge for up to 2 days. Just remember to bring everything to room temperature about 30 minutes before grilling.

Warm Up: To enjoy leftover kabobs, you can warm them on the grill for 2-3 minutes per side, or pop them in the oven at 350°F for about 10 minutes. I like to wrap them loosely in foil to keep the meat from drying out. You can even microwave them for 1-2 minutes if you’re in a hurry, though the texture won’t be quite the same.

Preparation Time	30-120 minutes
Cooking Time	20-30 minutes
Total Time	50-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-160 g
• Fat: 150-160 g
• Carbohydrates: 80-90 g

Ingredients

For the marinade:

• 2 tbsp white vinegar
• 1/4 cup soy sauce
• 2 tbsp light brown sugar
• 1/2 tsp garlic powder
• 1/4 cup vegetable oil (like Wesson, or any neutral oil)
• 1/4 cup ketchup

For the kebabs:

• 8 baby yukon gold potatoes (par-boiled until fork-tender)
• 1 lb ribeye steak (cut into 1-inch cubes)
• 8 baby bella mushrooms (wiped clean)

For assembly:

• metal or wooden skewers (if using wooden, soak in water for 30 minutes)

Step 1: Prepare the Steak and Marinade

Begin by cutting the steak into 16 equal pieces for even cooking.

Place the steak pieces and mushrooms into a gallon-size storage bag.

In a medium-sized bowl, whisk together your chosen marinade ingredients.

Pour the marinade over the steak and mushrooms in the bag.

Seal the bag, ensuring all ingredients are well-coated, and let it marinate for at least 30 minutes and up to 2 hours in the refrigerator.

Step 2: Prepare the Potatoes

Clean the potatoes thoroughly.

Place them in a large saucepan and add enough water to cover the potatoes by about 1 inch.

Bring the water to a boil and cook the potatoes until they’re just barely fork-tender, approximately 5-7 minutes.

Drain the water and set the potatoes aside.

This will ensure they finish cooking evenly on the grill.

Step 3: Assemble the Kebabs

Take a skewer and thread it with a pattern: start with a piece of steak, followed by a potato, another piece of steak, and a mushroom.

Continue the pattern by adding another piece of steak, a potato, another piece of steak, and a mushroom.

Repeat these steps with the remaining skewers until all ingredients are used, creating uniform kebabs for grilling.

Step 4: Grill the Kebabs

Preheat your grill to medium-high heat and lightly oil the grate to prevent sticking.

Place the prepared kebabs on the grill.

Cook them for about 5-6 minutes on each side, turning every 3 minutes to ensure even grilling.

The steak should be cooked to your preferred level of doneness, and the potatoes should be nicely charred.

Step 5: Serve the Kebabs

Once the kebabs are grilled to perfection, remove them from the grill.

Allow them to rest for a minute or two before serving to lock in the juices.

Enjoy your delicious steak, potato, and mushroom kebabs!